When we talk about traditional foods of Bihar Dal puri comes to our minds first. This dish is usually prepared during festivals, however people love to find the dish on dining table as morning breakfast.
It is a type of bread, made of salted all- purpose flour, which is filled with spicy crushed gram-pulses. This is usually served with spicy potato curry with yogurt gravy.
1-1/2 cups all-purpose flour.
1-1/2 tablespoons oil
1/4 teaspoon salt
About 1/2 cup water
1/2 cup moong dal/chana dal
1 tablespoon ginger chopped
1 green chili chopped
1/2 teaspoon salt
1 teaspoon fennel seeds powder- saunf
1/2 teaspoon cumin seeds – jeera
1/2 teaspoon mango powder – amchoor
1/8 teaspoon asafetida – hing
2 teaspoons oil
Also need oil to fry
1. In a large mixing bowl take all-purpose flour, salt and oil together and add little water. Mix all the ingredients by the help of your fingers to form a dough.
2. Add more water if required so that the dough become smooth and firm.
3. Knead the dough till it become smooth and ensure there is no crack on dough. Cover the dough and let it rest for at least fifteen minutes.
1. Wash and soak dal for at least four hours or overnight.
2. Drain the water and blend dal, with ginger, and green chili to form a rough paste and it should not be a completely smooth paste.
3. Mix fennel seeds, cumin seeds, asafetida, and mango powder with rough dal paste and blend to mix all the ingredients properly to from a rough spicy paste.
4. Heat the oil in a frying pan and fry the spicy dal paste until the raw smell goes. Make sure that the mixture have the desired consistency to fill in dough. Don't overcook.
5. Remove from heat and let it cool.
Making the Dal Puri
1. Take the dough and knead it for a minutes and divide the dough in 18 equal small balls.
2. Take dough ball with your fingers and flatten the edges to make into 3-inch circle so that center part is comparatively thicker then edges.
3. Mold the dough into a cup shape and place 1 part of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all the balls in the same way.
4. Now use little oil in rolling pin and rolling surface. Roll the balls gently into 6 inches circles and ensure that the circle has uniform thickness.
5. Heat the oil in a frying pan over medium heat and place the rolled puri. Press the puri with a skimmer so that puri it puffs up.
6. Turn puri over and cook until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil.
7. Now puri is ready to serve with spicy potato curry.